Blueberry Hazelnut Crisp

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  • 1/3 cup sugar
  • 2 tablespoons flour
  • 4 cups blueberries
  • 2 tablespoons lemon juice
  • Topping:
  • 1/2 cup hazelnuts, toasted, cooled and skinned
  • 3/4 cup flour
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces


Preheat oven to 375°F.
Butter a shallow, 2-quart baking dish.
In a mixing bowl, combine sugar, flour, blueberries and lemon juice; toss together. Transfer to baking dish.
In work bowl of a food processor, pulse hazelnuts until coarsely chopped. Remove half of hazelnuts to a mixing bowl.
Add flour, sugar, brown sugar and salt to food processor. Pulse to combine. Add butter and pulse until mixture resembles coarse crumbs.
Add mixture to bowl with hazelnuts. Work together with hands until mixture clumps together.
Crumble chunks of topping over blueberries. Bake until filling bubbles and topping is golden brown and crisp, about 45-50 minutes.
Cool slightly before serving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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One Response to "Blueberry Hazelnut Crisp"

  1. Cheryl C says:

    This recipe is definitely a winner – delicious, easy, and could easily be modified to use different fruits. Tasted it first at Central Mkt in Poulsbo, made it for a family gathering and it was a hit!

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